By Devi Poojari
September 5, 2023
Image Credit: Archana's Kitchen
Similar to a matki usal but with fewer spices and quicker to make, this sprouts bhaji can be eaten with rice or rotis, for a nutritious plant-based protein-rich meal.
Image Credit: Plateful Of Veggies
½ cup moong sprouts 1 onion, chopped 1 tomato, chopped 1 teaspoon cumin seeds 5-6 curry leaves 1 teaspoon mustard seeds ¼ teaspoon fenugreek seeds 1.5 teaspoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon red chilli powder Juice of ½ lemon 1 tablespoon vegetable oil Salt, to taste
Image Credit: Indian Veggie Delight
Heat the oil in a pan and temper the mustard and cumin seeds.
Image Credit: MumMumTime
Add the chopped onion and curry leaves and sauté for 3-4 minutes.
Image Credit: Kannamma Cooks
Add the ginger-garlic paste, followed by the tomato and cook for a few minutes before seasoning with the dry spices.
Image Credit: Piping Pot Curry
Toss the moong sprouts in this spicy mixture and season with some salt.
Image Credit: Go Healthy Ever After
Add a quarter cup of water and cover with a lid to cook for 5 minutes.
Image Credit: Binjal's VEG Kitchen
Squeeze the lemon juice and serve warm with rice or rotis.
Image Credit: Indiaphile